Eataly's Spaghettoni al Tonno

10 mins Prep Time

10 mins Cook Time

Written By

TasteToronto

Pantry pastas seem to be all the rage these days, so make this super easy and delicious spaghettoni al tonno, comprised of flaked tuna, capers, lemon zest and garlic! Check out Eataly's website for more pasta, pizza and risotto recipes!

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @eatalytoronto!

Ingredients

Spaghettoni al Tonno

1 lb. spaghettoni (or bucatini)
1 (7-ounce) jar Italian tuna preserved in olive oil, drained
2 tbs salted capers, rinsed and drained
2 tbs plus 1 tsp extra virgin olive oil
1/4 cup breadcrumbs
1 yellow onion, minced
1 clove garlic, sliced
1 calabrian chili pepper in olive oil, drained and minced
Zest of 1 lemon, grated
Coarse sea salt, to taste

Directions

Spaghettoni al Tonno

5 Steps

Step 1

Place 2 tablespoons of the olive oil in a large pan over medium-low heat. Add the onion, garlic and chili pepper and cook, stirring frequently, until the onion and the garlic are golden. Flake the tuna into the pan, and cook until heated through, about 2 minutes. Stir in the capers and the lemon zest, and remove from the heat.
Step 2

Toss the breadcrumbs with the remaining olive oil, and toast in a toaster oven or cast-iron skillet over medium heat until crisp.
Step 3

Meanwhile, bring a large pot of water to a boil. Add the sea salt and spaghettoni. Cook, stirring frequently with a long-handled fork, until the spaghettoni is al dente. Drain, reserving about 1 cup of the cooking water.
Step 4

Transfer the pasta to the pan with the tuna. Toss vigorously over medium heat until combined, about 2 minutes. If the pasta looks dry, add a small amount of the cooking water, and toss until it looks moist.
Step 5

Garnish with the toasted breadcrumbs, and serve immediately. For another taste of Calabria, repeat tomorrow.